For over 70 years, long chain fatty acids have been implicated in the development and progression of breast
cancer. Although the exact role remains to be elucidated, dietary factors have been implicated in approximately 35% of
cancer deaths. Currently, biomarker, animal and in vitro studies suggest that the individual fatty acids have differing roles
in the promotion or prevention of breast cancer development and progression. The goal of this review is to assess
epidemiological, animal and cellular studies with respect to the role of dietary long chain fatty acids in breast cancer risk.
Subsequently we identify the common findings in these studies, discuss important factors that may influence human
studies and evaluate the current dietary fat recommendations with respect to these findings.